Refried Bean Pakoras with Cilantro and Coconut Chutney

TOTAL TIME: 40 min
Prep: 25 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 12 pakoras
LEVEL: Easy

ingredients

  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 8 cardamom seeds
  • 1/2 cup canned chickpeas
  • 1 cup refried beans
  • 1/2 cup chickpea flour
  • 1 tablespoon garam masala
  • A pinch of salt and pepper
  • 1 green chili, seeds removed and minced
  • 1 small onion, minced
  • 1 cup grapeseed oil
  • Cilantro and Coconut Chutney, for serving, recipe follows
CILANTRO AND COCONUT CHUTNEY:
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon ground fennel seeds
  • 1/2 teaspoon ground cardamom seeds
  • 2 cups fresh cilantro leaves, washed and roughly chopped
  • 1/4 cup coconut milk
  • 1/3 cup fresh coconut (or sweetened, shredded coconut)
  • 1 teaspoon minced ginger
  • 1 teaspoon sugar
  • Pinch of salt
  • 1 small green chili, minced
  • 1 clove garlic, minced
  • Juice of 1/2 lime
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Directions

Put the coriander, cumin and cardamom seeds into a mortar and pestle and coarsely grind them. Add to a medium bowl along with the chickpeas and mash with a fork. Add the refried beans, chickpea flour, garam masala, salt and pepper, chili and onions and mix well. Form the bean mixture into small patties.

Heat the oil in a large skillet, and then begin adding the bean pakoras, frying them until they are golden and crispy on both sides, 3 to 5 minutes. Drain on a rack. Serve with Cilantro and Coconut Chutney.

Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended. Yield: 3/4 cup.

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  • on September 07, 2013

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    I make it for a party all the times. Everyone loves it. I do make it little bit hotter by adding more green chilies in pakoras and chutney.

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  • on March 28, 2012

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    Love this recipe.. Didnt have cocnut cream the day we made but substituted thick plain yoghurt. Was great, however next time made it with thinner cheaper yoghurt and it didnt work so well. The pakoras themselves were a bit crumbley as mashed some chilli beans as no refried. This made them alittle wet so added more chickpea flour hence the crumblier texture. But still flavour was great. I really love Bals spice combinations.

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  • on February 06, 2012

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    Made this for a Super Bowl party as it was gluten free. I enjoyed it, but it wasn't a big hit. Too many people are afraid of new tastes and different spices. I made the patties a bit to thin and they fell apart quite easily, so they need to be at least 1/2 inch thick. I liked the chutney, but needed 1/2 cup of coconut milk for a saucy consistency.

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